Fudgy, thick, chocolaty sweet potato brownies — because baked goods can and should be a part of every dietary lifestyle, whether that’s vegan, gluten-free, or paleo.

With just six ingredients, minimal preparation time, and a quick bake in the oven, these sweet potato brownies are healthy and nutrient-packed, but still something perfectly sweet. The best part, of course, is that these brownies are free from animal products and grains.

Baking with Sweet Potatoes

Sweet potatoes are super versatile tubers. They can be mashed, roasted to perfection, baked, turned into quasi-toast, soup, curry, salads, and so, so much more.

A lesser-known use of this orange-hued beauty is to bake it into sweet treats and desserts. Like pumpkin and other forms of winter squash, sweet potato can easily be pureed and used as a baking ingredient. Rendering a creamy texture and subtly sweet taste, sweet potatoes work effortlessly in pies, cakes, muffins, cookies, and (life-changing) brownies.

In this sweet potato brownies recipe, sweet potatoes are peeled, chopped, and steamed until soft. They are then blended to form a thick and creamy purée, which acts as the base and binder of the brownies.

The sweet potato purée is then mixed with creamy cashew butter, cocoa powder, maple syrup, coconut oil, and a pinch of sea salt for balance. If necessary, make recipe modifications depending on what ingredients you may have on hand. Cashew butter can be replaced with a different variety of nut or seed butter (almond, peanut, sesame, sunflower), while maple syrup can be swapped with honey (not vegan).

Specifically, orange-fleshed sweet potatoes are rich in beta-carotene, an antioxidant that is converted to vitamin A in the body. Vitamin A is essential for immune function, healthy vision, and skin health. Just one cup of baked sweet potato provides more than 200 percent of this vital vitamin. Eat up!

Along with nutrients, sweet potatoes are filled with fiber, which is essential for moving things along in the digestive tract and lowering cholesterol in the process.

It is recommended that men consume 30 to 38 grams of fiber a day and 25 grams a day for women between 18 and 50 years old; 21 grams a day for women 51 and older. One cup of cooked sweet potato provides roughly five grams of fiber, which makes a delicious addition to the daily fiber quest.

Filled with nutrients, fiber, and a delicious taste, sweet potatoes are perfect brownie ingredients. With just one bite of these fudgey sweet potato brownies, you’ll agree, too.

Preheat oven to 350 degrees Fahrenheit and line a small baking tray with parchment paper.

Peel sweet potatoes and cut into large chunks. Steam in a steamer basket for 8-12 minutes, or until sweet potatoes are easily pierced with a fork. Add sweet potatoes to a high-speed blender or food processor and blend until smooth, creamy, and no chunks remain.

If you hadn’t noticed, toast was trending in 2016. Piled high with avocado slices, hummus, and Elvis’s favorite peanut butter and banana combo, toast was having a moment. Now, conscious carb lovers and gluten-free folks are swapping out their whole grain sprouted bread for something even healthier: sweet potato “toast.” That’s right, you can slice up a tater and drop it in your toaster.

A New Way to Toast with Sweet Potato

Sliced thin and popped in the toaster, sweet potatoes can easily transform into an (albeit orange) accommodating canvas for all your favorite toast toppings.

Sweet potatoes also have major health benefits, too. Sweet potatoes, and other orange-hued fruits and vegetables, are rich sources of beta-carotene. This plant compound is converted into vitamin A in the body, an important nutrient for hair, vision, skin, and immune function. Sweet potatoes are also rich in vitamin C, fiber, potassium, and antioxidants.

Swapping out a sweet potato for bread is a wonderful option if you’re gluten-free or avoiding grains in your diet. Combining sweet potato toast with delicious toppings (see our favorites below), protein, and healthy fat equals one nutritious and delicious meal or snack.

Sweet Potato Toast Topping Ideas:

Avocado

Whole milk yogurt and pomegranate seeds

Almond butter and bananas

Peanut butter and chocolate chips

Coconut yogurt and peanut butter

Nut butter and coconut flakes

Cinnamon and apple slices

Sliced tomatoes, hummus, and sprouts

Smoked salmon

Poached or fried egg

Hummus

Ghee and cinnamon

Beets and hummus

Feta cheese and avocado

Coconut cream and berries

Berry chia seed jam

Pesto

With so many different toppings, flavorful combinations, and versatile ingredients, this sweet potato toast can be enjoyed for breakfast, lunch, or dinner. We’re going to call this the healthiest toast ever.

Sweet Potato Toast Recipe

Yields 5 pieces of toast

Ingredients

1 large sweet potato
Your choice of toppings

Directions

Wash and scrub sweet potato. Slice the potato lengthwise into ¼ inch slices (one potato should yield about five slices).

Place the slices in a toaster on high for approximately five minutes or until cooked through. (Time may vary depending on your toaster settings.)

Top with desired toppings and enjoy!

Extra sweet potato toast slices can be stored in an airtight container in the refrigerator for up to one week.

]]>How to Make the Most Delicious Baked Sweet Potato (Ever!)http://www.organicauthority.com/how-to-make-the-most-delicious-baked-sweet-potato-ever/
Sat, 17 Dec 2016 08:00:28 +0000http://www.organicauthority.com/?p=55525This vegan baked sweet potato recipe takes weeknight dinners to a whole new level. Loaded with vegan sour cream, green onions, and black beans, this baked potato is not only filling but also totally tasty! Sweet potato may not seem as exciting as the savory starchy goodness of a russet potato but it’s more delicious than […]

This vegan baked sweet potato recipe takes weeknight dinners to a whole new level. Loaded with vegan sour cream, green onions, and black beans, this baked potato is not only filling but also totally tasty!

Sweet potato may not seem as exciting as the savory starchy goodness of a russet potato but it’s more delicious than it sounds. When baked to fork-tender perfection, a sweet potato serves as the perfect vessel for an array of vegan toppings.

Why must you switch to this orange-hued non-relative of the russet you might ask? Well, sweet potatoes are loaded with vital nutrients that just can’t be skipped. Sweet potatoes are a great source of vitamin A, vitamin C, manganese, copper, pantothenic acid, biotin, potassium, fiber, phosphorus, and B vitamins (B6, B3, B1, and B2).

In addition to their rich nutrient content, another reason to go for sweet potatoes is because they aren’t a nightshade. While they share potato in their name, they do not share the same association with inflammation as russets and white potatoes. In fact, they actually have anti-inflammatory properties.

It is important though to keep in mind that just because russets don’t ccontain the same health benefits and are nightshades, that doesn’t mean they should be avoided altogether. Personally, I love cooking with all kinds of potatoes; russets, sweet potatoes, red potatoes, etc. I (luckily) don’t experience the inflammatory effects of nightshades so I still eat them. But I also love a good sweet potato every now and then so I can get some extra nutrients. Balance is key!

So grab those orange spuds and prep that oven! You’re about to discover a whole new level of delicious with this loaded baked sweet potato recipe!

Directions
Preheat oven to 400 degrees Fahrenheit. Line a wide rimmed baking sheet with parchment paper or a baking mat. Pierce each potato a few times around each side with a knife. Add to to the baking tray and bake for 45-50 minutes, or until fork tender.

Meanwhile, add silken tofu, lemon juice, and sea salt to a food processor. Process for about one minute, or until completely smooth.

Slice an X in the center of each baked sweet potato. Push in on each end of the potato until the X opens up. Fill each with a tablespoon of vegan butter. Then, add a dollop of tofu sour cream, a sprinkle of black beans, and green onion. Season with sea salt and pepper to taste. Serve immediately and enjoy!

Why limit vitamin-packed sweet potatoes to lunch and dinner? This nourishing sweet potato breakfast bowl is not only the best addition alongside your collagen-spiked latte, but it provides plenty of slow-to-digest carbohydrates to fuel the day ahead. You’ve got lots of Christmas shopping to do, after all.

Build A Better Breakfast Bowl

The standard American diet (aptly abbreviated as SAD) is filled with sugar-laden simple carbohydrates (and even worse, glyphosate), particularly when it comes to breakfast foods.

These refined and processed carbohydrates (bagels, white bread, pastries, cereal) lack fiber, which means they are digested quickly and have a high glycemic index. This leads to rapid spikes in blood sugar and insulin levels after meals.

Cue the mid-morning soda and snack break.

There’s a better way to start your day, and it involves healthy sweet potatoes in an easy-to-make breakfast bowl. These starchy and sweet vegetables contain complex carbohydrates to stabilize – not spike – blood sugar levels after eating.

In fact, a particular sweet potato (the Caiapo variety) may even decrease fasting blood glucose and (bad) LDL-cholesterol levels, as well as increase insulin sensitivity in those with type-2 diabetes, according to one study.

To make the most out of this nutrient-packed spud, eat it for breakfast. When combined with yogurt, cinnamon sautéed apples, and a drizzle of tahini or peanut butter for good measure, it’s the ultimate healthy breakfast bowl.

Healthy hack: to make this breakfast bowl even easier, batch cook the sweet potatoes. Bake multiple potatoes at a time and keep in the refrigerator to have on hand throughout the week. When ready to enjoy, simply warm them up or scoop out the flesh to mash and use in smoothies, baked goods, and more.

Pierce sweet potato with a sharp knife once or twice and place on a lined baking tray. Bake in the oven to 45-60 minutes, or until potato is soft and squishy. Remove from oven and let slightly cool.

When sweet potato is nearly done baking, add coconut oil to a skillet and warm over medium heat. Add chopped apple, spices, and pinch of sea salt. Gently sauté over medium heat until apples are warm and tender, about five to ten minutes. Add a few tablespoons of water if the apples start to stick.

When potato is cooled enough to handle, cut open and scoop flesh out into a bowl. Gently mash with a fork and sprinkle with a dash of cinnamon, if desired. To the bowl, add sautéed apple and yogurt of choice. Drizzle with tahini or peanut butter, sprinkle with coconut flakes, and devour!

]]>Gluten-Free Vegan Sweet Potato Casserole (AKA the Best Thanksgiving Side)http://www.organicauthority.com/gluten-free-sweet-potato-casserole-aka-the-best-thanksgiving-side/
Thu, 17 Nov 2016 09:00:03 +0000http://www.organicauthority.com/?p=54459Instead of a traditional sweet potato casserole made with butter, dairy, sugar, and more sugar, this seasonal recipe (and everyone’s new fav side dish) packs in real food ingredients that won’t contribute to the post-turkey day bloat. This sweet potato casserole with a pecan and oat crumble topping recipe is vegan and gluten-free, making it great for guests with dietary restrictions. […]

Instead of a traditional sweet potato casserole made with butter, dairy, sugar, and more sugar, this seasonal recipe (and everyone’s new fav side dish) packs in real food ingredients that won’t contribute to the post-turkey day bloat.

This sweet potato casserole with a pecan and oat crumble topping recipe is vegan and gluten-free, making it great for guests with dietary restrictions.

A Healthier Thanksgiving

There’s really no need to wear your stretchy pants at Thanksgiving. In its parts, the Thanksgiving meal is made up of delicious vegetable side dishes along with a turkey (or vegducken) and maybe a slice of pumpkin pie.

The food coma (and need to put on looser pants) comes when the vegetable side dishes more often resemble desserts or unhealthy junk food than their healthy origins.

Sweet Potato: A Healthy Thanksgiving Staple

Sweet potatoes are a delicious (and necessary!) addition to the Thanksgiving meal. When prepared in a nutritious way (without all that butter and sugar!), they’re sure to keep blood sugar levels balanced while providing a healthy source of starchy carbohydrates.

Compared to white potatoes, sweet potatoes rank much lower on the glycemic index and boast a higher density of nutrients. They’re a rich source of numerous antioxidants, potassium, vitamins A and C, and vitamin B6 which support energy and metabolism.

There’s no need to top your sweet potato casserole with artificially sweetened marshmallows – make a crumble instead. Although usually reserved for desserts, a crumble is a delicious way to add in more nutrients, healthy fats, and a delicious texture to the traditional sweet potato dish.

Including fat (from the nuts and coconut oil in the crumble) in sweet potato-containing meals is the best way to take full advantage of the beta-carotene benefits of this root vegetable. Recent research has shown that a minimum of three to five grams of fat per meal significantly increases uptake of beta-carotene from sweet potatoes.

Peel and chop sweet potatoes into small cubes and place in a large pot and cover with cold water.

Bring water to a boil, reduce heat to a simmer, and gently boil potatoes for 10-15 minutes, or until potatoes can easily be pierced with a fork. Drain.

In a large bowl, blender, or the base of an electric mixer, add potatoes, cinnamon, nutmeg, maple syrup, almond milk, and sea salt. Beat/blend until potatoes are smooth and whipped, about a minute or two. Spread whipped potatoes into the base of a casserole dish.

Now prepare the crunchy topping. In a food processor or blender add in oats, pecans, sea salt, and cinnamon and process for 5-10 seconds or until nuts become slightly chopped. Don’t over process your oats and pecans – you want them to have some texture!

Pour oat and nut mixture into a small bowl and add in maple syrup and coconut oil. Use your hands to thoroughly mix and clump the mixture into crumbles.

Sprinkle the crumble in an even layer on top of the sweet potato casserole. Bake for 20-25 minutes, or until the crumble is lightly browned on top. Spoon out and enjoy!

]]>This 5-Ingredient Autumn Juice Recipe Might Fix Everythinghttp://www.organicauthority.com/5-ingredient-autumn-juice-to-boost-your-immunity-this-fall/
Wed, 21 Sep 2016 07:00:19 +0000http://www.organicauthority.com/?p=52237Step aside sugar-loaded pumpkin spice latte, this autumn juice recipe takes seasonal drinks to a whole new level. Unlike PSLs, this juice is made with real food ingredients that perk up the immune system and fill your body with vital nutrients all while embodying the flavors of the season. Juice, often best served green after a […]

Step aside sugar-loaded pumpkin spice latte, this autumn juice recipe takes seasonal drinks to a whole new level. Unlike PSLs, this juice is made with real food ingredients that perk up the immune system and fill your body with vital nutrients all while embodying the flavors of the season.

Juice, often best served green after a sweaty yoga or barre class, can also be filled with autumnal flavors and seasonal ingredients. Leave it to our favorite rooted and grounded fruits and vegetables to get you feeling balanced, brightened, and rejuvenated in these cool fall months.

Packed with sweet potato, apple, ginger, turmeric, and carrot, this autumn juice is filled with whole food superstars. We don’t mean to play favorites, but the sweet potato in this recipe is a total winner. More than just vegetable mash and fries, sweet potatoes are an easily juiced vegetable that deliver ample amounts of nutrients.

Sweet Potato Health Benefits

This orange-fleshed beauty is one of our favorite grounding vegetables. Along with providing nutrient support to the body, sweet potatoes are easily grown across the world and considered an environmentally stable crop.

Fun fact: NASA thinks these potatoes are pretty stellar too. The tubers were chosen as a candidate crop to be grown and incorporated into menus for astronauts on space missions due to their (crazy impressive) nutritional value.

Besides being astronaut-approved, sweet potatoes are a great source of easily digestible fiber, minerals, vitamins, and antioxidants such as beta-carotene. Sweet potatoes also contain bioactive compounds such as phenolic acids and anthocyanins, which contribute to the bright orange color of their skin and flesh and boast health benefits as well.

This autumn juice recipe also boats other orange-skinned superfoods such as carrots and turmeric. These whole foods deliver impressive amounts of vitamins A and C along with a wide variety of other vital nutrients. Turmeric is especially nourishing and has been shown to reduce inflammation, be protective against certain cancers, and soothe stomach issues. Just a tip, always consume your turmeric with black pepper, which makes its beneficial compounds more bioactive.

Sip the flavors of fall with this seasonal and nutrient-rich autumn juice. We know it will be your new favorite festive drink. Buh-bye, PSLs.

]]>10 Amazing Avocado Recipes To Make Now: Green, Creamy, Totally Delicioushttp://www.organicauthority.com/10-avocado-recipes/
Fri, 22 Jul 2016 07:00:58 +0000http://www.organicauthority.com/?p=49892Put your abundance of avocados to use in one of these drool worthy vegan avocado recipes. Avocado’s natural creaminess makes it an essential ingredient in every vegan kitchen as there are endless possibilities with this green power food. Its neutral, mild flavor also makes it a great addition to sweet dishes as well as savory ones. […]

Put your abundance of avocados to use in one of these drool worthy vegan avocado recipes.

Avocado’s natural creaminess makes it an essential ingredient in every vegan kitchen as there are endless possibilities with this green power food. Its neutral, mild flavor also makes it a great addition to sweet dishes as well as savory ones. Plus, avocados have undeniable health benefits, making them a nutritious food worthy of any meal.

Avocados are rich in healthy fat–great for keeping the skin and hair healthy, and especially essential after enduring the sun’s strong rays during summer. Avocados are also a great source of fiber which keeps you full longer and therefore may prevent overeating.

When selecting your avocados at the market, check to see if they have a slight give. Be gentle, though. A rookie mistake is to poke and prod at a ripe avocado which bruises it and makes it spoil faster. A gentle, slight squeeze around the stem should be plenty to alert you to if it’s ready to be cut yet.

Another trick to finding a ripe avocado is to pull off the stem nub on the smaller end and see what color is below. If it’s a dark green, it’s not ripe yet. If it’s brown, it’s spoiled. But if it’s yellowish-green, it’s ready to go!

No ripe avocados? No problem. Simply buy the least firm avocados you can find as well as a ripe bunch of bananas and stick them together in a paper bag. Seal the bag shut and your avocados should be ripe and ready within 2 days. The ethylene gas produced by bananas quickens the ripening process.

These vegan avocado recipes are perfect for summer picnics, barbecues, and dinner parties on the patio.

Looking for a way to jazz up the standard party vegetable platter? Add this creamy vegan goddess dip to the mix. Avocado blends with fresh herbs and lemon juice to form the perfect luxuriously smooth dip to pair with veggies.

Put a colorful twist on hummus with this avocado hummus that’s perfect for serving alongside crackers or spreading on sandwiches. The avocado adds just the creamy touch that every batch of hummus needs.

]]>Homemade Potato Chips Recipe: Your Favorite Guilty Pleasure Made Healthyhttp://www.organicauthority.com/homemade-potato-chips-recipe/
Wed, 13 Jul 2016 07:00:34 +0000http://www.organicauthority.com/?p=49458Lighten up snack time with these healthy homemade potato chips. They’re just as crispy as the kind from a bag but have less fat and less sodium. Plus it’s easy and inexpensive to make! You can make these with either russet potatoes or sweet potatoes (if you’re feeling extra healthy!). Russet potatoes are high in […]

Lighten up snack time with these healthy homemade potato chips. They’re just as crispy as the kind from a bag but have less fat and less sodium. Plus it’s easy and inexpensive to make!

You can make these with either russet potatoes or sweet potatoes (if you’re feeling extra healthy!). Russet potatoes are high in vitamin B6, potassium, copper, and vitamin C. Potatoes are low in calories and high in fiber. The most nutrients are in the skin so be sure not to peel.

Sweet potatoes are high in vitamin A, vitamin C, manganese, copper, and pantothenic acid. They have a bit less carbohydrates than russet potatoes which make them a good choice for those who are carb conscious. Sweet potatoes are also an excellent source of beta-carotene which helps maintain healthy skin and eyes.

Make these party-ready by serving them alongside vegan ranch dip or goddess dip. The creamy dips will add even more flavor to this healthy snack and will remind guests of their favorite guilty pleasures, without the guilt!

]]>Vegan Sweet Potato Salad Recipehttp://www.organicauthority.com/vegan-sweet-potato-salad-recipe/
Fri, 08 Jul 2016 08:00:13 +0000http://www.organicauthority.com/?p=49197A summer backyard staple is cool potato salad, but it’s not exactly the healthiest, considering the blood-sugar-spiking effects of white potato and the high-fat content of mayonnaise. But those aren’t features a few tweaks can’t fix. The following recipe for sweet potato salad is a healthier, more unique version of the traditional recipe. It’s vegan, lower […]

A summer backyard staple is cool potato salad, but it’s not exactly the healthiest, considering the blood-sugar-spiking effects of white potato and the high-fat content of mayonnaise. But those aren’t features a few tweaks can’t fix. The following recipe for sweet potato salad is a healthier, more unique version of the traditional recipe. It’s vegan, lower in fat calories, and equipped with all the fixins to qualify it as a delicious and cooling outdoor barbecue side dish.

The only vegan substitute in this sweet potato salad recipe is for the mayonnaise. The sweet potato acts as a heartier, starchier replacement for regular potato and shows the sweet potato’s potential beyond hearty, warm winter-apropos dishes. Other than those two tweaks, the remaining ingredients are more or less classic additions to a potato salad. You can play around with seasonal add-ins, like radishes, asparagus, and even apricots. Enjoy!

Add the sweet potatoes to a pot of water. Bring the water to a boil and then reduce heat to a simmer. Cook on medium-low heat for about 10 minutes, or until the potato dices are tender.

Strain the diced potatoes and run under cold water. Set aside to cool for about 20 minutes.

Once the potatoes are cool, add them to a bowl and fold in the remaining ingredients. Seal the bow with plastic wrap and place into the refrigerator to chill prior to serving, preferably overnight, in order to allow all the flavors to marry together.

]]>4 Gluten-Free Vegetarian Recipes You’ll Love for Meatless Mondayhttp://www.organicauthority.com/4-gluten-free-vegetarian-recipes-meatless-monday
Mon, 30 May 2016 07:00:10 +0000http://www.organicauthority.com/?p=47113Just a few years ago, when we asked if there was a gluten-free menu, we got raised eyebrows or even, “What’s gluten?” Now the gluten-free lifestyle has completely mainstreamed, and it’s even easier to avoid products containing this protein that has adverse effects on so many people. For Meatless Monday, we’re taking a look at […]

Just a few years ago, when we asked if there was a gluten-free menu, we got raised eyebrows or even, “What’s gluten?” Now the gluten-free lifestyle has completely mainstreamed, and it’s even easier to avoid products containing this protein that has adverse effects on so many people. For Meatless Monday, we’re taking a look at some of our all-time favorite gluten-free vegetarian recipes, including pasta, pizza, and more.

Would you get a load of those beautiful gnocchi? Their purple color is sure to impress anyone who has the pleasure to grab a seat around your Meatless Monday table — and that vibrant violet hue is completely natural. This sweet potato gnocchi recipe uses a purple variety of sweet potato to make the colors on your plate pop, but you could also try it with purple vitelottepotatoes if those are easier to find where you are. Either way, a bit of arrowroot is the secret to getting these gnocchi to hold. They’re topped with a fresh, zesty tahini sauce with fresh herbs and garlic.

Cauliflower pizza has been a godsend to many who ascribe to a gluten-free diet, but you don’t always have to make a whole pie. These cute, mini pizza bites are a bit reminiscent of childhood Bagel Bites, but endlessly better. The bites themselves are simply flavored with herbs, meant to be dipped into your favorite tomato sauce. You could also top them with your favorite melting cheese for extra flavor.

You can top zoodles with pretty much any sauce under the sun, but we prefer something that’s a little bit simpler so that you can still taste the freshness of the zucchini noodles themselves. This recipe for zucchini noodles with heirloom cherry tomatoes and feta totally fits the bill. We love the flavors, and we adore how quick and easy it is to prepare on a busy Meatless Monday evening — a total prep time of 20 minutes? That’s a recipe we can get behind.

Pancakes for dinner? You can totally pull it off if you choose this healthy recipe. These savory pancakes are made with a base of zucchini and a combo of corn flour and brown rice flour. They’re flavored with a unique mix of seasonings including ginger, cayenne pepper, thyme, and cumin. Serve them with a nice side salad with vinaigrette for a healthy, balanced, Meatless Monday Meal.

]]>Gluten-Free Vegan Quiche Recipe with Mushrooms, Kale, and Sweet Potatohttp://www.organicauthority.com/gluten-free-vegan-quiche-recipe-with-mushrooms-kale-and-sweet-potato/
Thu, 10 Mar 2016 08:00:10 +0000http://www.organicauthority.com/?p=42583Quiche will always be a deliciously sophisticated feature at brunch, but it doesn’t have to be so indulgent. This gluten-free vegan quiche recipe with mushrooms, sweet potato, and kale speaks for its wholesome self. It is completely devoid of animal-based butter, cream, and, of course, eggs! Don’t believe it’s possible? Try the recipe out for yourself […]

Quiche will always be a deliciously sophisticated feature at brunch, but it doesn’t have to be so indulgent. This gluten-free vegan quiche recipe with mushrooms, sweet potato, and kale speaks for its wholesome self. It is completely devoid of animal-based butter, cream, and, of course, eggs! Don’t believe it’s possible? Try the recipe out for yourself and you’ll soon be making quiche more than just once in a blue moon.

Vegan quiche sounds a lot like toast without bread – huh!? Sure, quiche is based in eggs, but you can now comfortably take the animal byproducts out of just about anything while preserving taste, even for cheesecake, flan, and a “meat” roast. So it shouldn’t come as a shock that quiche, too, has been resurrected by the vegan gods and made into something so much more healthy, inspiring, and delicious!

This vegan quiche is infused with invigorating flavors, such as oregano, thyme, rosemary, garlic, nutritional yeast, tahini, and tamari and textured with sweet potato, tofu, gluten-free flour, and vegan butter. Meanwhile, each bite is packed with a hefty amount of healthy greens (go, kale, go!). Enjoy!

Preheat the oven to 450 degrees Fahrenheit. Poke holes with a fork on the sweet potato. Wrap it in foil and pop it into the oven for about 45 minutes. When finished, remove the sweet potato and set it aside to cool. Meanwhile, turn the oven temperature down to 350 degrees Fahrenheit.

For the crust, lightly grease a springform pan. In a bowl, stir together the flour, butter, water, oregano, thyme, rosemary, and salt. Use clean hands to knead the dough, evenly dispersing the butter. Use a clean surface to roll out the dough so that it is wide enough to cover the bottom, corners, and sides of the springform pan. Press the dough into the pan. Set aside.

For the filling, bring a skillet to medium-high heat. Add the olive oil, garlic, shallot, and mushrooms. Stir with a spatula and let cook for about 5 minutes, or until the shallots are lightly brown and the juices released by the mushrooms have cooked off. Stir in the kale and mix while the kale breaks down. Turn the heat off and set the skillet aside.

In a high-speed blender or food processor, combine the sweet potato (skins removed), the tofu, nutritional yeast, tahini, tamari, and salt and pepper. Blend until smooth. Pour the mixture into a large bowl and stir in the cooked veggies. Transfer the filling into the crust. Use a spatula to smoothen the top.

Place the mixture into the oven for about 45 minutes, or until the filling is set and the edges of the crust are lightly browned. Keep an eye on the quiche for the last 10 minutes to avoid burning. Remove from the oven and let cool down slightly before releasing the quiche from the pan and serving. Serve warm or cold!

Trade the tacos for this vegan taquitos recipe at your next Taco Tuesday. These crispy baked taquitos are a healthier choice since they are filled with nutrient-loaded sweet potatoes. Once topped with guacamole, lettuce, lime, and cilantro, you’ve got yourself a delicious meal rich in greens. Up the nutritional content by swapping romaine for vitamin-packed kale instead. The drizzle of chipotle vegan mayo is key to adding flavor to this Mexican dish. With vegan mayo, you’re leaving out the cholesterol found in traditional egg-laden mayonnaise. When choosing vegan mayo, you can’t go wrong with tried and true brand favorites Just Mayo and the original Vegenaise. Sprinkle in some chipotle powder and lime, and you’ve got a spicy, creamy dip that’ll kick up the flavor.

Preheat the oven to 350 degrees Fahrenheit. Line a baking tray with parchment paper or baking mat. Chop the sweet potato into 3-inch cubes. Bring a pot of water to boil and add sweet potatoes. Boil until fork tender, about 15 minutes. Drain and transfer sweet potatoes to a large bowl. Mash the potatoes until smooth and no large pieces remain. Add vegan butter, sea salt, and cayenne and mix well.

Heat up the tortillas on a skillet over medium-low heat. Add one spoonful sweet potato filling to each warmed tortilla and spread evenly. Roll up tightly, careful not to break the tortilla. Place on the baking tray. Brush each tortilla with a small amount of olive oil. Bake for 15 minutes. Remove from oven and flip. Return to oven and bake additional 5 minutes, or until crispy and golden.

Meanwhile, make the guacamole by adding avocados to a medium bowl and mash until desired consistency is achieved. Add lime, pico de gallo, and sea salt. Set aside.

Next, make the chipotle mayo by adding vegan mayo, chipotle powder, and lime to a small bowl. Whisk until well combined. Set aside.

Serve each taquito on a bed of romaine and top with guacamole and cilantro. Drizzle with chipotle mayo and a squeeze of lime. Serve immediately and enjoy!

For vegetables crudités, chicken wings, and a sneaky spoon, this cauliflower ranch dip is a healthier alternative to regular store-bought ranch dressing. It is based in cauliflower, almond milk, and spices, packing in true ranch dip flavors without all the artificial and fattening ingredients.

Chips and dip just went rogue, culminating in this deliciously sweet potato dip with the texture of hummus (I see you, chickpeas!) and the fragrance of winter (Hello, orange zest and ginger!). With maple syrup-sweetened cinnamon apple chips as a vessel, you won’t be able to get enough of this unique, season-apropos dip! Better yet, it’s vegan and sugar-free!

Your nerves are already on edge, but why not push them over? This roasted tomatillo salsa recipe is an earthier version of a chip dip classic and has just enough spice to entice your taste buds and keep you on your toes – a touchdown in my book.

The Super Bowl is a decidedly American tradition, but being the melting pot that the USA is, its party appetizers crave some culture. This chia muhammara recipe is a Syrian classic that overlaps with the American, chia-obsessed conscience. The dip is full of dense flavor from walnuts, bread, and red pepper and tomato pastes. It is made even earthier with the addition of cumin, olive oil, and onion. Pair with sliced toasted pita bread.

If there’s spinach in it, it has to be healthy right? Well, the yogurt and feta cheese surely dominate this dip recipe, but for good reason – it’s a garlicy, finger-lickin’ dive into paradise. Enjoy with vegetable crudités.

]]>Meatless Monday Roundup: 4 Root Vegetable Recipeshttp://www.organicauthority.com/meatless-monday-roundup-4-root-vegetable-recipes/
Mon, 16 Feb 2015 09:00:58 +0000http://www.organicauthority.com/?p=34012Depending on where you are, you might be tiring of winter and constant snow, but look on the bright side! At least there’s still time to take full advantage of winter’s root vegetables before spring has sprung. And we’re highlighting a variety of veggies in our favorite winter root vegetable recipes for Meatless Monday. Root […]

Depending on where you are, you might be tiring of winter and constant snow, but look on the bright side! At least there’s still time to take full advantage of winter’s root vegetables before spring has sprung. And we’re highlighting a variety of veggies in our favorite winter root vegetable recipes for Meatless Monday.

Root vegetables were overlooked for a long time — we’re thankful they’ve come back into style. This week, we’re highlighting Jerusalem artichokes, now more commonly known as sunchokes, sweet potatoes, kohlrabi and beets for recipes that highlight the diversity that different root veggies can add to your Meatless Monday meals.

Sunchokes are often served puréed as they achieve a super creamy texture quite easily. But there’s no need to limit yourself — sunchoke chips are just as tasty, and the pairing works quite well together! A cream of sunchoke soup topped with a pile of crispy fried sunchokes is a heavenly, gourmet Meatless Monday option. Just be sure to choose a light veggie stock in place of chicken stock. And if you’d like something a bit more adventurous, this version of the sunchoke soup, blended with coconut milk and topped with purple potato chips, is a surefire crowd pleaser.

This raw, vegan ravioli is an interesting and innovative spin on the Italian classic using seasonal ingredients that are full of flavor and color! In a season when so many foods are pale or beige in color, beets are great for perking up a plate, and in this raw dish, they add crunch and freshness too. The beets form the pasta portion of this entirely gluten-free ravioli, while a cashew paste flavored with garlic, herbs and nutritional yeast stand in for a more traditional cheese filling. Just put the cashews in a bowl to soak the night before, and come Monday, all you’ll have to do is slice your beets, whip up your filling and assemble.

Just because it’s winter doesn’t mean meal salads can’t find their way onto your table! This sweet potato salad is a great Meatless Monday option — as with salads with grilled protein as a topping, this sweet potato salad plays with temperatures as well as with flavors, meaning that you don’t have to give up on a hot meal just because you’re having salad for dinner. And this one is absolutely full of flavors — sweet potatoes, tangy blue cheese and protein-rich black beans make up this ensemble cast. Pair it with your favorite winter greens, and dinner is served.

Kohlrabi is one of those veggies that can scare an unfamiliar shopper — after all, they kind of look like little alien heads! But chopped and fried, their natural sweetness is highlighted. Just a touch of garlic and parsley is all you need to make this fried kohlrabi shine. And let the kohlrabi take center stage without abandoning a good source of protein by serving this fried kohlrabi alongside a few poached or fried eggs.

]]>5 Game Day Snacks You Can Make Deliciously Veganhttp://www.organicauthority.com/5-game-day-snacks-you-can-make-deliciously-vegan/
Thu, 29 Jan 2015 09:00:56 +0000http://www.organicauthority.com/?p=33701You’re not eating meat or dairy right now, but you don’t want to miss out on all the feasting come Game Day! If you’re planning a vegan menu for the Super Bowl, you can skip the animal products without skipping the classics. Here are 5 classic game day snacks that you can do vegan. Let […]

You’re not eating meat or dairy right now, but you don’t want to miss out on all the feasting come Game Day! If you’re planning a vegan menu for the Super Bowl, you can skip the animal products without skipping the classics. Here are 5 classic game day snacks that you can do vegan. Let the feasting begin!

Forgo the cheese, sour cream, and white potatoes and swap in sweet potatoes, spice, and loads of veggie-packed guac in this revamped take on loaded potato skins from Organic Authority’s own Aylin Erman. Get the recipe here.

Ooey gooey macaroni and cheese is a game day favorite, whether served in individual ramekins or baked as a giant casserole. Either way, this vegan version from our senior editor Jill Ettinger removes the dairy and subs in a cheese-like sauce made from nutritional yeast, tamari, and olive oil—and oh yeah, it’s pumped up with a full bunch of kale.

Frozen pizza, delivered pizza, pizza by the pie, the slice, or the bite—pizza is prime food for any game-watching. Fortunately, you can get your pie fix and your greens fix all in the same bite in this vegan pizza recipe from Sharon Palmer. Here, all sorts of delicious colorful vegetables come together: arugula, spinach, bell peppers, tomatoes, and even avocado. No need to replace the cheese in this pizza; with mixture of marinara sauce, balsamic vinegar, and olive oil, you won’t even miss it.

4. Instead of Cocktail Meatballs, try Vegan Sausage Stuffed Mushrooms

When meat-on-a-toothpick is calling your name, but you’re trying to skip the meat, try these instead! This recipe for Vegan Sausage Stuffed Mushrooms has a wonderful meaty, savory quality. A mix of parsley, white wine, and Italian vegan sausage give these an Italian flavor, but you could also mix the sausage in marinara or BBQ sauce before baking for a cocktail-meatball inspiration.

5. Instead of Beefy Chili, try Vegan Chili

Chili is a prime game day food: Stick-to-your-ribs, hearty, full of spice and flavor, and also typically loaded with meat. In this vegan chili recipe from Jennifer Meier, dried pinto and black beans are cooked in a pressure cooker, along with a wonderful array of spices like chili powder, cayenne, cumin, and even cocoa powder. You’ll also get a dose of your daily veggies with multi-colored bell peppers and lots of juicy tomatoes.

]]>Vegan Guacamole Sweet Potato Skins Recipe: A Superbowl Party Staple Gets a Healthy Makeoverhttp://www.organicauthority.com/vegan-guacamole-sweet-potato-skins-recipe-a-superbowl-party-staple-gets-a-healthy-makeover/
Fri, 23 Jan 2015 10:00:58 +0000http://www.organicauthority.com/?p=33601Potato skins are a mainstay at a casual party’s appetizer table. They make for a crispy, ooey-gooey and delicious snack that both fills you up and satisfies your itch for crave-worthy, spicy and fuss-free grub. Typically, potato skins are made with white potatoes, butter, cheese and sour cream. While that makes for a delicious recipe, […]

Potato skins are a mainstay at a casual party’s appetizer table. They make for a crispy, ooey-gooey and delicious snack that both fills you up and satisfies your itch for crave-worthy, spicy and fuss-free grub. Typically, potato skins are made with white potatoes, butter, cheese and sour cream. While that makes for a delicious recipe, it doesn’t do much for your figure or overall health. The following recipe for vegan sweet potato skins with guacamole offers you the cream, crisp and comfort, but without the regret. Enjoy!

Preheat the oven to 400 degrees Fahrenheit. Wash the potatoes and pierce them all around liberally with a fork. Place them on an oven rack and pop into the oven for at least 45 minutes or until cooked through.

While the potatoes are baking, prepare the guacamole. In a large bowl, combine all the ingredients, except the garnish, and use the flat edge of a fork to smash them together, but still leaving the mixture relatively chunky.

Remove the potatoes from the oven and let cool on a wire rack until you can handle them easily with your bare hands. Change the oven settings to broil.

Cut each potato in half along its length and scoop out the flesh, leaving behind a 1/4-inch thick flesh along the inner side of the potato skin. Set the flesh aside and then brush the insides of the potato skins with the melted butter and season with salt and pepper. Place the potato skins back into the oven with the flesh side facing upwards. Broil for 2-3 minutes before turning them over and broiling for another 2-3 minutes. Remove from the oven and scoop the guacamole evenly among and into the potato skins.

Serve with a garnish of freshly chopped cilantro, diced scallions and diced tomatoes.

]]>Meatless Monday Roundup: 4 Sweet Potato Recipeshttp://www.organicauthority.com/meatless-monday-roundup-4-sweet-potato-recipes-2/
Mon, 17 Nov 2014 08:00:43 +0000http://www.organicauthority.com/?p=32421Sweet potatoes are a staple of fall — they’re rich in flavor and nutrients, and their bright orange color evokes the allure of the season. It’s no wonder that sweet potatoes are popping up all over the net in some of the tastiest-looking recipes! We’ve selected our favorite sweet potato recipes to share for this […]

Sweet potatoes are a staple of fall — they’re rich in flavor and nutrients, and their bright orange color evokes the allure of the season. It’s no wonder that sweet potatoes are popping up all over the net in some of the tastiest-looking recipes! We’ve selected our favorite sweet potato recipes to share for this week’s Meatless Monday.

Sweet potatoes are often boxed in; you often see them baked with marshmallows or sugar or whipped into a purée. But the light sweetness of this vegetable is just as comfortable in savory dishes as in sweet. Highlight the best of the vegetable for some tasty sweet potato recipes that diverge from tradition.

Let’s start things off at the beginning: with dessert! Even given its sweet flavor, it’s uncommon to see sweet potato in a dessert in the West. And yet in Japan, sweet potato pastry is a common snack or after-dinner treat! In this case, Japanese purple sweet potatoes add a special color and unique appeal to the dessert. Some recipes call for the sweet potatoes to be mashed, but you can also leave the sweet potatoes whole, in rounds, and place them on top of the pastry so that the color takes an even more central position in the dessert.

You’ve likely tried sweet potato soup before, maybe more times than you can count. But have you ever tried a raw sweet potato soup? In its raw form, sweet potato adds a lighter, more refreshing flavor to soups and, as long as it’s blended properly, is just as smooth and creamy as cooked. This recipe adds banana and almond milk to the mix for additional creaminess, while date and pear play backup to the natural sweetness of the potato.

Poutine is a Canadian classic, but it only gets better when sweet potatoes stand in for standard spuds. A sweet potato poutine offers a touch more nutrition to the rich, heavy dish, but it also makes it more autumnal. You’ll want to use a vegetarian gravy for this; a mushroom gravy adds a great richness and even more fall flavor to this version of the dish.

Recipe and photo courtesy of McCormick

If you’re set on baking up your sweet potatoes with something sweet — and that’s perfectly fine! — try something that still lends some variety to your plate, with this roasted sweet potato with cinnamon pecan crunch recipe. Cranberry, orange and fall spices add a seasonal flavor to this dish, which will be just as at home on your Meatless Monday table as on your Thanksgiving table!

]]>5 Healthy Casserole Recipes That Won’t Break Your Diethttp://www.organicauthority.com/5-healthy-casserole-recipes-that-wont-break-your-diet/
Tue, 11 Nov 2014 10:00:33 +0000http://www.organicauthority.com/?p=32358Casseroles are synonymous with winter fare. Sadly, they’re also synonymous with high-calorie feasts! Typically loaded with cream, butter, starch, and hearty meats, winter casseroles can be downright massive. Fortunately, you can craft a winter casserole that’s comforting and warming and also light. By bulking up on the veggies, while butting back on the refined starches […]

Casseroles are synonymous with winter fare. Sadly, they’re also synonymous with high-calorie feasts! Typically loaded with cream, butter, starch, and hearty meats, winter casseroles can be downright massive. Fortunately, you can craft a winter casserole that’s comforting and warming and also light. By bulking up on the veggies, while butting back on the refined starches and heavy fats, you can bake a wintry casserole with ease. Ready to try? Here are 5 healthy casserole recipes that won’t break your diet.

Sweet Potato, Swiss Chard, and Quinoa Gratin from Epicurious. The best part about this gratin casserole isn’t that it’s dairy-free, or that it uses heart-healthy olive oil, or that it’s chockfull of leafy greens. No, the best thing is that it contains just five (count ‘em, five!) single ingredients, a highly commendable feat for any casserole, which can often get very complicated to prepare.

A Sexy Cauliflower Gratin Recipe from Organic Authority. What makes this gratin sexy? The fact that it helps to make a lighter béchamel sauce without all the usual fat, and that it gets baked into this deceptively hearty—yet not too heavy—casserole.

Kale and Cauliflower Casserole from Food Network. Kale, cauliflower, leeks, and potatoes fill this casserole with wintry vegetable heartiness. For an even lighter version, swap out the potatoes for turnips, and use Greek yogurt in place of the sour cream.

Brussels Sprout Gratin from Eating Well. According to Eating Well, their healthy version of this classic Thanksgiving casserole has cut out 160 calories by skipping the heavy cream and butter. What you will get is a small serving of whole grains from the whole wheat breadcrumbs, and a great serving of Brussels sprouts, which will keep you feeling full without eating too much.

Healthy Potato Gratin with Herbs from Food & Wine. There is no cream, butter, or dairy in this gorgeous potato gratin—and if you use veggie broth in place of chicken, it’s completely vegan, too. The beauty of this casserole is its sheer simplicity and elegance: a bit of thyme, olive oil, and shallots are all it takes to add flavor to these baked taters.

]]>10 Mouth-Watering Frozen Dessert Recipes to Keep You Cool and Sweethttp://www.organicauthority.com/10-mouth-watering-frozen-dessert-recipes-to-keep-you-cool-and-sweet/
Tue, 01 Jul 2014 09:00:46 +0000http://www.organicauthority.com/?p=30008With gorgeous, sunny and hot days finally here, we can begin enjoying all these delicious frozen dessert recipes that just don’t sound as good when the weather isn’t sweltering. Check out or top 10 frozen dessert recipes to try out this summer season! 1. Strawberry Rhubarb Frozen Yogurt Looking for something delicious and sweet but […]

With gorgeous, sunny and hot days finally here, we can begin enjoying all these delicious frozen dessert recipes that just don’t sound as good when the weather isn’t sweltering.

Check out or top 10 frozen dessert recipes to try out this summer season!

1. Strawberry Rhubarb Frozen Yogurt
Looking for something delicious and sweet but not too heavy? Our strawberry rhubarb frozen yogurt is just the ticket for a refreshing and healthy summertime dessert or afternoon snack. Use goat yogurt for added health benefits, or choose soy or coconut yogurt for a vegan version.

2. Cucumber Watermelon CrushWatermelon is one of the most hydrating summer fruits, and this recipe from Coastal Living combines it with mint, cucumber and lime for a refreshing and zesty summer treat. This is an awesome way to use up a massive watermelon!

3. Vegan Avocado Lime Ice CreamHealthy, simple and full of essential nutrients, this recipe is the go-to for a lighter alternative to rich frozen desserts. Serve it as the final course of a Mexican inspired meal!

4. Salted Chocolate Frozen Banana BitesThese tasty little morsels from Ali at Gimme Some Oven are super decadent, but so easy to make! They are the perfect little dessert for a summertime dinner party or barbeque, and the elegant touch of sea salt will make them that much more intriguing for your guests. Sprinkle with coarsely chopped pistachios for something a little extra.

5. Raspberry Ginger SorbetThis refreshing vegan sorbet can easily be adjusted for sweetness so that it can be served as either a palate cleanser between courses, or a spicy and rich dessert to cap off a summertime meal. Serve from champagne or martini glasses and sprinkle with lime zest for extra color.

6. Sweet Potato PopsiclesNow this might sound like a strange recipe to you, but it’s so worth trying! You may even come up with your own awesome flavor combination – maybe something along the lines of cucumber, mint and lime?

7. Vanilla Olive Oil Ice CreamThis recipe comes from The Paleo Mom, and is your trusted source for an authentic Paleo dessert. Although considered rather adventurous, the combination or coconut cream, olive oil and vanilla actually makes for a particularly appetizing and interesting dessert. Serve on its own or with aged balsamic syrup.

8. Homemade Chocolate Banana Soft ServeThis vegan chocolate soft serve is so easy to make in a food processor or blender. You can sweeten it to taste, and even add a nut butter of choice for a fun flavor twist. Serve in organic ice cream cones and top with colorful sprinkles as a healthier option for your kids summer birthday party.

9. Whole Wheat Peanut Butter Ice Cream SandwichesThese adorable little bites of heaven from Texanerin’s blog are delicious, decadent and great for summer parties and potlucks! You can substitute the peanut butter with another nut or seed butter for peanut allergies, and even store them in the freezer for future get-togethers.

10. Frozen Vanilla Cream DessertWe had to add the classic vanilla to this list, but of course with a bit of a twist. This recipe is easy to make, and so creamy that it can’t help but satisfy anyone’s craving for a rich summertime dessert.

]]>Bored With Hummus? 5 Bean Spread Recipes to Tryhttp://www.organicauthority.com/bored-with-hummus-5-bean-spread-recipes-to-try/
Tue, 17 Jun 2014 08:00:19 +0000http://www.organicauthority.com/?p=29870 Hummus is tired. There, I’ve said it! You’ve been thinking it, too? Maybe a little bit? Yes, hummus is healthy, delicious, and wholesome, but it’s time to freshen it up. If you’re bored with hummus, read on to learn how to make infinite bean spread creations based on one very simple formula. Then reignite […]

Hummus is tired. There, I’ve said it! You’ve been thinking it, too? Maybe a little bit? Yes, hummus is healthy, delicious, and wholesome, but it’s time to freshen it up. If you’re bored with hummus, read on to learn how to make infinite bean spread creations based on one very simple formula. Then reignite the spark for bean spreads with 5 bean spread recipes to try. Enjoy!

At its core, hummus is really just pureed beans with tasty seasonings (usually garlic) and a bit of extra liquid (usually lemon juice) and fat (typically tahini and/or olive oil) in the mix. The formula for a hummus recipe looks something like this:

Chickpeas + garlic + lemon juice + tahini + olive oil = hummus

Pretty basic. So when you deconstruct hummus into a generic formula, here’s what you’re looking at:

You can take this formula and apply it to any ingredients you have on hand in the kitchen, and suddenly you’re able to come up with an endless combination of your very own “hummus” or bean spread creations. Black beans, lime juice, jalapenos, and almond butter? Sure! Cannellini beans, parsley and oregano, balsamic vinegar, and tahini? Why not!

Personally, I’m a big fan of adding loads of fresh herbs into my bean spreads (and all recipes, really), as they add tons of flavor, color, and spunk. Either puree them into the mix, or spoon them into the finished puree for more of a speckled-green presentation.

Also, you can actually replace part or all of the beans in a hummus with cooked vegetables for really interesting—in a good way, I promise!—results. Roasted beets or sweet potatoes … ripe avocados … blanched carrots or broccoli … Anything soft enough to be pureed smooth in a food processor is going to do the trick. The bonus: add fiber, color, and micronutrients to your newfangled bean spread creation.

If you’re not ready to hit the DIY-bean spread plunge yet, and still need some instructive inspirations, here are 5 bean spread recipes to try today: